Menu
Okinawan craft gin with shikuwasa, basil, and honey — a herbal sour.
Awamori infused with gettou, karaki, and chomeiso — deep, forest-like Okinawan botanicals.
Aged awamori layered with gettou tincture, brown sugar syrup, and cacao bitters — a grown-up pour.
Awamori blended with purple sweet potato paste, mascarpone, and brown sugar — dessert in a glass.
Tequila with shikuwasa and koregusu chili, finished with an island-salt rim — a spicy Okinawan margarita.
A fragrant house blend of mixed nuts tossed in several spices.
Bold and spicy — a popular jerky that gets tastier the more you chew.
Spicy taco meat and melted cheese — a classic nacho that pairs perfectly with drinks.
Crisp Okinawan pickled scallions with a refreshing bite — a local classic.
Simply grilled until fragrant — a nostalgic, addictive Okinawan favorite.
An assortment of vegetables pickled in herbs and spices — light and refreshing.
A warship carrying ten shots sets sail straight for your table. Ohara’s signature special shot to get the whole group going.
Original cocktails ¥1,500 → ¥1,200, drinks ¥700 → ¥500. A great-value time to raise a toast.
Turn a special toast into an unforgettable night. Perfect for anniversaries and celebrations.
